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From Our Kitchen

Bouktouf (Algerian Potato Soup)

Yield: 1 Gallon

1/4  cup olive oil, Mama Francesca
1 1/2  pounds onions, yellow — medium dice
2  pounds potatoes, russet — peeled, medium dice
1  pound squash, zucchini — medium dice
3  tablespoons tomato paste
3  quarts vegetable stock
1  tablespoon salt
1/8  teaspoon nutmeg, ground
1 1/2  grams saffron — rehydrated in small amount of warm water
1  tablespoon black pepper
2 tablespoons lemon juice, fresh squeezed
1/4  cup cilantro — chopped, for garnish

Heat oil and saute onion until it is soft, about 10 minutes.  Add in the re-hydrated saffron, potatoes, zucchini, and tomato paste. Saute for 5 minutes.  Add in vegetable stock, and allow to simmer until the potatoes are completely tender. Using an immersion blender, blend the soup until it is completely smooth.

When re-heating the soup, finish with lemon juice, and double check the seasoning.

Garnish each bowl of soup with chopped cilantro.